CHICKEN POT PIE SOUP
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4.65 from 42 votes
Chicken Pot Pie Soup
This delicious Chicken Pot Pie Soup is a simple recipe made from scratch without the use of canned soup. It is hearty and rich filled with soul-warming comfort in a bowl.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Course: SoupCuisine: AmericanServings: 10 ServingsCalories: 767kcalAuthor: Ronda Eagle | Kitchen Dreaming
Ingredients
- For the Soup
- 4 (2 lbs) chicken breast halves, cut into bite-sized pieces or 2 to 3 cups shredded rotisserie chicken
- 1/2 ground pepper to taste
- 2 tablespoons Olive Oil/Canola Oil/Vegetable Oil
- 1/3 cup butter unsalted
- 1/4 cup all-purpose flour
- 4 cups heavy cream [See Note 2]
- 4 teaspoons chicken base (bouillon) [See Notes 5]
- 1 cup Chicken Stock [See Notes 5]
- 1 tablespoon garlic minced
- ½ small yellow onion diced
- 1 cup frozen green peas thawed [See Note 3]
- 1 cup frozen carrots thawed [See Note 3]
- Pinch nutmeg freshly grated, optional
- For the Pastry Sticks
- 2 Sheets Puff Pastry Thawed per package instructions; [See Note 4]
- US Customary - Metric
Instructions
- Preheat oven to 400 degrees F. Season chicken with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Add chicken and saute until cooked through. Remove chicken from the pan and set aside.
- Then into the same large Dutch oven, melt butter and saute the onions until they soften; about 3 minutes.
- Add the garlic and saute for another minute. Then sprinkle the flour over the onions and garlic, stir until consistency of peanut butter, but do not brown like a roux — you want it to remain a light golden color.
INSTRUCTIONS
For full instructions you can go to : https://kitchendreaming.com
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